Food Science and Technology Project Topics and Materials

Use Of Composite Flour Blends For Biscuit Making Peanut Cassava Flour

Significance Of Innovation And Technology In Transforming Food Security (In East Africa)

Promote Composition Of Pleurotus Tuberrcogin (A Case Study Of From Enugu Area)

Physico-Chemical And Antioxidant Properties Of Culinary Herbs And Local Spies (Pipe guieense uziza, Xylpia aethpica uda, Monodora myristica ehuru, Tetrapelura tetraptera oshosho)

Knowledge And Practice Of Food Hygiene Among Food Vendors (A Case Study Of Food Vendors In Ihima Community, Okehi Local Government Area Of Kogi State)

Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine Elaels Guinneensis At Different Temperature Of Proofing During Bread Making

Influence Of Processing Methods On The Protein And Cyanide Content Of African Yam Bean Sphenostylis Stenocarpa

Effects Of Different Processing Techniques On The Organoleptic Quality Of Soymilk Processing And Storage

Effect Of Storage Time On The Functional Properties Of Bambara Groundnut And Wheat Blend For Cake Prior

Effect Of Steeping Period On Yield And Acceptability Of Starch Extracted From Sorghum Sorghum Bicolor White Variety And Red Variety

Effect Of Processing On Afzelia Africana Akpalata And Brachystegia Spp Flour As Soup Thickener

Additives And Preservatives Used In Food Processing And Preservation And Their Health Implication

Application Of Nanotechnology In Food Science

Bioplastic Production From Sweet Potatoe Peels Using Glycerol As Plasticizer

Determination Of Glycemic Indices Of Composite Gari And Fufu From Cassava And Maize

Determination The Glycemic Indices Of Yam Flour With Bambara Nut And Sorghum Fibre.

Physicochemical Properties And Shelflife Of Yoghurts Produced From Tigernut Milk Using Different Amount Of Starters Cultures

Comparative Studies On The Proximate Composition And Functional Properties Of Conventional Garri And Garri From Chips

Production Of Soybean Fortified Powdered Paip From Maize

Evaluation Of The Nutrient Constituents Of Fresh Forages And Formulated Diets

Determination Of Heavy Metals In Fermented Cassava

Physico Chemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles

Role Of Packaging In Food Processing

Quality Characteristics Of Biscuit Produced With Wheat-Sweet Potatoes Composite Flour

Producing Mixed Fruit Drink With Locally Source Citrus Fruit

Effect Of National Agency For Food And Drug Administration And Control (NAFDAC) On Food Industry In Nigeria

Effect Of Fermentation Time On The Quality Characteristic Of Cassava Flour

Evaluation Of The Physico Chemical An Sensory Properties Of Infant Food Produced From Maize, Soybean And Tiger Nut

Process For Refining Vegetable Oil And Its Food Value

Effect Of Hygienic Environment In Food And Beverages Industry

Extraction Of Oleoresin And Essential Oils In Herbs And Spices That Impart Flavours And Fragrances

Sensory Evaluation Of Moin-Moin Made From Spiced Composite Flour Produced From Bambara Nut And Cowpea

Pyrolysis Studies Of Groundnut Shell

Enriching Nigeria Menu With The Use Of Soya Beans

Effect Of Sprouting On The Proximate Composition And Thickening Properties Of The Two Varieties Of Cocoyam, “Ede Ocha” (Xanthosoma Sagittifolium) And “Ede Ofe” (Colocasia Esculenta)

Effect Of Human Activities On Surface Water Quality Of Ekulu River

Improvements On Indigenous Fermented Foods, Prospects And Constraints

Investigation On The Occurrence Of Heavy Metals In Yoghurt Sold In Lagos Markets

Production Of Palm Oil And Effect Of Heat On It

Extraction And Production Of Essential Oil From Cashew Nuts

Microbiological Evaluation Of Iru (Locust Bean Condiment) Sold In South West, Nigeria

Promote Composition Of Pleurotus Tuberrcoginin

Production And Evaluation Of Baked And Extruded Snacks From Blends Of Millet, Pigeon Pea And Cassava Cortex Flour

Effects Of Different Processing Methods Of Afzelia Africana (Akpalata) Seed Flour As A Soup Thickener

Evaluation Of Sorghum-Cassava Flour As A Substitute For Traditional Nigerian Yam Flour (Elubo)

Morphometric Study Of The Teratogenic Effect Of Aqueous Wistar Rat

Food Poisoning, Its Causes, Effect And Control

Effect Of Different Pasteurization Temperature And Time On The Quality Characteristics Of Tiger Nut Milk

Examination Of Food Hygiene Practices In Lagos State

Importance Of Utazi (Gongronema Latifolium) And Nchuanwu (Ocimum Gratissium) In Human Body

Effect Of Avocado Seed Extract O Samolina Species

Bioactive Compounds, Associated Health Benefits And Microbiological Safety Considerations Of Manshanu Oil

Physiochemical And Microbial Of Packaged Water Analysis Sold In Osun State

Minerals And Fatty Acid Composite Of Finger Millets

Screening For Toxin Production Of Staphylococcus Species From Chicken Pie Sold In Some Restaurants In Ile- Ife

Preparation Of Poulet DG

Production Of Tiger Nut Milk Using Tiger Nuts

Comparative Study On The Physio-Chemical Properties Of Vegetable Oils

Effects Of Cooking Techniques And Levels On The Formation Heterocyclic Amines In Meat And Fish

Production And Evaluation Of Finger Millet-Soybean-Egg Yolk Flour; A Complementary Food

Evaluation Of Proximate And Sensory Properties Of Cocoyam – Wheat Composite Bread

Physical And Chemical Analysis Of Seven Sample Of Palm Oil

Microbiological And Physico Chemical Qualities Of Fresh Water Fish Ponds

Strategy For Guaranteed Foods Security: A Case Study Of Edo State Eastern Nigeria

Analysis Of Physical And Chemical Properties Of Soya Bean

Causes And Prevention Of Hazards In The Food Preparation Area

Evaluation And Optimization Of The Cassava Production Processes

Soluble Solid And Cyanide Cassava Processing Water Waste Bod And Biological Toxicity Of The Aqueous Environment

Sensory Evaluation Of Using Creaming Method And Flour Formulation Of Cake From All Purpose Flour, Corn Flour, And Soya Beans Flour

Effect Of Processing On The Storage Stability And Functional Properties Of Cowpea Flour In The Production Of Moin-Moin And Akara

Production, Quality Evaluation And Sensory Properties Of Date Syrup

Nutrient And Anti Nutrient Content Of Raw, Fermented And Germinated Millet Flour

Antibacterial Properties Of Moringa Roots And Stem

Effects Of Blending Cow Milk With Soymilk On Yoghurt Quality

Assessing Attitudes And Practices Of Street Food Vendors In Nigeria

Evaluation Of Oil Obtained From Paw Paw (Carica Papaya) Seeds

Production And Evaluation Of Cube Seasoning From Four Local Spices. Uda (Xylopia Aethiopia), Uziza (Piper Guineense), Ehuru (Monodora Myristica) And Ginger

Boom In Fast Food Industry And Its Effect On Health Especially Obesity

Exploration Of Antioxidant Properties Of Common Nigerian Fruits:

Synthesis Of Bioplastic Of Cassava Starch

Physicochemical And Sensory Properties Of Bread Fortified With Banana Pulp

Role Of Food Science In Human Nutrition

Comparative Evaluation Of Biscuits Produced From Blends Of Malted, Unmalted Sorghum Flour With Wheat Flour And Banana Flour

Isolation And Identification Of Microorganism In Spoilt Meat (Cow)

Production Of Banana Flavoured Soy Yogurt

Chemical Composition Of Raw And Cooked Walnut

Effect Of Cryogenic Grounding On Liquid Milk Produced From Tigernut At Different Temperatures

Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

Sensory Evaluation Of Composite Jam Produced From Four Different Tropical Fruits; Pawpaw, Apple, Banana And Orange

Effect Of Food Packaging Material On The Environment

Prevalence Of Schistosoma Haematobium Among School Children

Production And Determination Of Functional Properties Of Plantain Flour

Effect Of Microbacterial On Locally Made Herbs Sold In Enugu State

Irradiation As A Means Of Preservation In The Food Industry

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

Producing And Sensory Examine The Biscuit Using Wheat Flour, Cassava Flour (Abacha Floor) And African Yam Bean Flour

Status Of Processing And Preservation Of Cereals In Nigeria

Physical And Chemical Characteristic Component Of Ugiri Seed And Pulp (Irvingia Gabonensis)

Food handlers perception on food safety, occurrence and characterization of enterotoxigenic staphylococcus aureus isolated from foods of animal origin (In Nairobi, Kenya)